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Tuesday, October 19, 2010

Soupe Au Pistou

From the kitchen of One Perfect Bite...This is, of course, Julia Child's classic version of the simple, but fragrant Provencal vegetable soup. The soup is a summer favorite in the Mediterranean. It's then that herbs and sundry beans come to market and hawkers push their bounty shouting, "Mesdames, faites le bon piste, faites le pistou!" I'm not much for summer soup, so it's fortunate that the vegetables used to make this span the seasons. What sets this soup apart from others of its ilk, is the freshness of its vegetables and the use of pistou, a sauce made with garlic, basil, tomato and cheese. This is one the first recipes I made as I worked my way through the first volume of Julia's Mastering the Art of French Cooking. It is foolproof, and the only thing that can be done to spoil it, is to overcook the vegetables thrown into the pot. If you love peasant food, this soup is one you'll find hard to resist. You'll never forget its unique aroma, and its color, taste and texture will allow your imagination to run wild. With any luck, you'll find yourself sitting at a scrubbed, worn table in a farmhouse kitchen enjoying the bounty of your French host's garden. The fantasy would be perfect if Julia were also there to entertain. Here's her recipe, in case you missed it first time around.

Directions:1) To make soup: Bring water, potatoes, carrots and onions or leeks, and salt to a boil in a 6-quart soup pot. Reduce heat and simmer uncovered for 40 minutes. Adjust salt and pepper to taste. About 20 minutes before serving add white beans, broken spaghetti, bread, pepper and saffron to the soup and simmer for 10 minutes. Add the green beans and simmer 5 to 10 minutes more, until they are cooked through but still crunchy. Again adjust salt and pepper to taste.2 ) To make pistou: While the soup is simmering, place the garlic, tomato puree or paste, basil and cheese in a soup tureen or another pot. Pound to a paste with a wooden spoon, then beat in olive oil, drop by drop.3) To finish and serve: Whisk a cup of hot soup into tureen containing pistou. When smooth add rest of soup and stir well to combine. Serve hot with French bread or croutons. Yield: 6 to 8 servings.

Mary, when I saw the photo my first thought was "That looks like my grandmother's vegetable soup." And then when I read the recipe, I realized it pretty much is my grandmother's vegetable soup. It's interesting to me to see one of Julia's recipes and realize we have a family recipe that is similar. Really makes me feel connected to my French heritage.

What a lovely sounding soup! Soup is always on the menu Fall through Spring! I often make it and freeze it. This soup would be perfect for this time of year. I just need to get some good green beans.My husband, the soup king, will thank you!!!I am so impressed that you cooked your way through Mastering The Art Of French Cooking!!!! Bon Appetit!Yvonne

A friend of mine made this same recipe last year...she unfortunately over cooked the veggies. The flavor was good, but the texture was...well it was mushy! I'm going to have to try this and see if I can do a better job at it then she did! Thanks for sharing :)Hope your trip is going well!

This looks delicious! We have Soup Saturdays here, that way dinner is easy and usually from the freezer, and we are free to get other things accomplished or just have fun. This will be great on Saturday. Thanks.

I have been making Julia's soupe ah pistou for years. I just served it to friends, yesterday. Glad the same recipe is online. They all begged me to send it! Do add chopped parsley on the top of the pot before you serve it.

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